Does anybody have a list of the best asian persimmon today that are rated on a 1-10 scale. are there real differences. When you read some of the nurseries they all say nice things about all of them. I just this year got some sion wood from Skeeter and the buddinman, which I just grafted today.

They are more alike than different in flavor. I like the astringent ones as they are sweeter and the birds don't bother them as well. Giombo and Saijo are my favorites.

Joe Real probably knows them best, he is where I got mine. Jiro is best eaten when it is still crisp (as soon as it turns solid orange) and to me there is quite a difference between the astringent and non-astringent (although it has been many years since I ate an astringent one).

A non astringent cultivar, such as FUYU can be eaten like an apple(before it softens) or afterwards when it fully softens and ripens. Astringent cultivars can only be eaten after they soften and tannin levels drop. They often have much richer flavors than a ripe FUYU.
Other main differences between cultivars would be shape, size, flesh color (orange, red, cinnamon, brown ) seedyness, drying ability etc.
Astringent cultivars may be more critter resistant ?
Seedless non astringent types are popular with growers, as they are easier to market/export. Ripe astringents can be very messy !